1 pound dove meat. (may need 8 to 10 doves)
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/4 teaspoon ground thyme
1/4 teaspoon ground sage
1/2 teaspoon finely ground ginger
Chilling the meat will make it easier to grind. Grind through the fine disk. Mis with remaining ingredients and grind again. Wet your hands and taking small amounts at a time form little links. Refrigerate until firm, about 30 minutes, then sauté in vegetable oil until browned. Serve warm.